Boxer Gin

Boxer went looking for the world's finest juniper and found it on the slopes of Mount Everest. The wild Juniperus indica that grows in the Himalayan forests of Nepal is harvested at peak ripeness and steam-distilled fresh on the mountainside to capture its essential oil, then flown to England and blended into the gin after distillation — along with cold-pressed oil from fresh Calabrian bergamot. The base is a classic Victorian-recipe London Dry: English wheat spirit distilled in a 115-year-old antique copper pot still with juniper, Seville orange and sweet lemon peel, coriander, angelica, orris, licorice, cinnamon, nutmeg, and cassia. The result is a heritage gin with a juniper hit no ordinary dried berry can match, bottled at export strength, 45% ABV. Difford's found it citrusy with pronounced lemon and orange zest, pine-fresh eucalyptus juniper, earthy chocolate, and potpourri on the nose, then a palate that explodes with flavor — zesty lemon, candied orange, piney juniper, parma violet and lavender, earthy licorice, nutmeg, and peppery spice — finishing dry on black tea, eucalyptus, black pepper, and cinnamon: a characterful gin that punches above its weight in the flavor stakes. Expect the classic London Dry profile turned up: piney juniper, zesty citrus, dry coriander, warming spice. Boxer calls a Negroni its signature serve, and it's built for it — also a Martini or a G&T with bergamot peel. Everest juniper, English craft, a champion's name.

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